How To Make Coquito

Puerto Rico sees your nog of egg, and raises you a "little coconut". This coquito is a delicious, rich and creamy alternative to your holiday nog, and I can't recommend it enough.

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EQUIPMENT

1. Rocks glasses

2. Strainer

3. Nut milk bag

4. Blender

5. Cocktail kit

6. Microplane

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Coquito

Makes about 12 servings

• 1 cup (235ml) coconut water

• 1 13.5oz (400ml) can cream of coconut*

• 1 14oz (415ml) can sweetened condensed milk

• 1 12oz can (350ml) can evaporated milk

• 3 cinnamon sticks

• 1 tsp (2g) shaved nutmeg

• 24oz (710ml) white rum

1. Simmer coconut water, cinnamon sticks, and nutmeg for 20 minutes and then cool.

2. Add spiced coconut water, cream of coconut, sweetened condensed milk, and evaporated milk to a blender

3. Blend for 1 minute

4. Add 4oz (120ml) coquito base and 2oz (60ml) white rum to a shaker tin with ice

5. Shake and strain into a double rocks glass with ice

6. Garnish with cinnamon

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*Homemade cream of coconut

• 2 13.5oz (400ml) cans of coconut milk

• 1/4 cup (32g) sugar

1. Reserve 5oz (150ml) of coconut milk and set aside

2. Add sugar to remaining coconut milk

3. On low heat, reduce remaining 22oz (650ml) down to ~14oz (400ml)

4. Remove from heat, then add the reserved 5oz of milk (this helps texture and consistency)

5. Place plastic wrap on the surface of the milk and let cool